Do you ever wonder where your food comes from? What makes it so special? This week with our first studio audience we got a chance to talk to Gillian Watt from the BC association of abattoirs about BC Meats for BC Markets. We learned first of all BC does have a beef industry and a new BC beef net will allow local chefs the ability to buy BC beef. The program allows chefs to buy whole or half carcasses and have them process to there liking as well as giving a price per portion. With the North Vancouver Island Chef Association as our guests in studio we learned about the future of where our beef industry is going and how we will soon see local BC beef in many of our restaurants in our amazing province.
The kitchen is often considered the heart of the home and that is what the Taku resort is trying to do by bring in top notch chef to teach the wonders of food to their guests. We were luck enough to have Erin Rowsell come in and talk to us a little about the exciting things happening at the cookery. Taku cookery goal is to provide meaningful and inspiring hands-on culinary experiences with renowned Chefs that focus on local ingredients on beautiful Quadra Island, BC. Guest of up to 8 people are invited to participate in hands-on classes which have included French culinary weekends, Gourmet bread coarse Chocolate Indulgence and Flavours of India. Erin was excited to let us know about some of the upcoming course like February 22-23 Chef David Robertson from the Dirty Apron. For more info check out their website firstname.lastname@example.org or call reservations: 250.204.2121 toll free: 1.877.285.8258
Guest speaker Gaetane Palardy of Island Gourmet Trails discusses the extensive opportunities we have here in the valley to showcase food through food tourism. She walks us through what a tour with Island Gourmet Trails looks like, with the emphasis on visiting the valley from a foodie angle. They also take a peek at the cooking classes Gaetane offers, and what it means to meet local producers and taste local food through product, restaurants, and other activities around food in the valley.
Jon reviews the local products he showcased over the past weekend during the event “Delicious Downtown.”
Chef Jonathan Frazier and co-host Darren Howlett explore options for the new year and express some of the possibilities that can unfold in their new studio space - “Studio Live” in Cumberland. Looking ahead they intend to focus on interviews, to resurrect the “foodie news” which showcases local food events happening in the community, and to launch into you tube clips which will include cooking demonstrations. An emphasis on going back to the basics, the fundamentals of cooking, and looking ahead to working with the Chef’s Association and What the beef is in BC! “You never know where its going to go” says Jonathan.
They also review the past podcasts, which include nearly 50 episodes focused on all aspects of food including Chefs, cuisine, farmers, diet, the local market and even composting. A request for help from listeners to bring forward what they would like to listen to, and to anyone with a fresh idea they are working on.
Delicious treats followed Karen Pattison of Bite Sized Speciality Foods into the Edible Valley studio. A hobby turned full-time job, Karen has been offering pickled beans, asparagus and carrots, as well as a line of pepper jellies since 2006. Her product is found at various locations on Vancouver Island and as far away as Kamloops. Karen surprised us with some pickled treats, and some amazing samples of pepper jelly served with brie and rice crackers! Thank you Karen, it was great getting to know you.
Visit Bite Sized website:
It has been a long time since we chatted with someone involved in the shellfish industry. This time we welcomed Greg Wood, a small scale oyster farmer, who makes his living growing oysters and self-marketing his product. Becoming a farmer back in his late teens, Greg has had a long history in the industry and is hoping to embrace the evolutions and become an innovator to create truly sustainable employment that builds food security for the region and beyond.
We sent out a mass email to many of the fine folks in the local food shed last week, and we were happy to receive many emails from chefs, farmers and producers. We thank you all and hope to get many of you into the studio soon to share your stories.
Carmie Dixon was one of the first to respond to our email. She has been operating Carmies Cafe and Catering
in Cumberland for just over five years now. With a long history of cooking in a variety of situations and countries, she has had a variety of culinary training. She says she is a cook, not a chef and prides herself and the Cafe with home cooked, comfort-style affair. Carmie is also the first of the seven establishments in Cumberland to have on the podcast. Thanks Carmie for joining us in the studio!
With our busy schedules, we were not able to organize a guest for this weeks recording. However we had a chance to chat about a few goings on. Blayne has now become the proud owner of a steer, as well as getting close to finishing up his Permaculture Design Course. Jon is happily feeding the masses on these warm summer nights at the Atlas, and preparing for Flavour in a month and a half!
We are hoping to get more feedback from listeners and perspective guests. If you know of someone who would be interesting for usnto talk to, please send us an email(email@example.com), comment on the show notes, or on our facebook page.
Helen Grond contacted us a few weeks ago to let us know she was appreciating the podcast, and offer some words of encouragement. She revealed that, with her husband, they own and operate Middle Mountain Mead on Hornby Island. Along with being a local farmer and producer, Helen has also been living the Paleo lifestyle for five years and belongs to a Paleo inspired group on the island. It was a great conversation with someone who is very educated about the issues of our present day food systems and wishes to help others to create food security in their own lives. Thanks Helen, it was great to meet you!
On this episode of Edible Valley Food Facts we are talking Cooking Methods. Darren and Jonathan are once again trying to get back to basics in an attempt to simplify cooking and help break peoples fears of cooking and food. We will be discussing the effect of heat on food and the different ways of cooking. We plan to explore how proteins, fats, carbohydrates, and water are effected by heat and what methods work best. From moist heat to dry heat methods we will be discussing our favourites ways and dishes that help us enjoy our edible valley. Learning how food cooks is and essential lesson to be learn in the kitchen and some simple knowledge can save you from hours of frustration and disaster. The simple techniques of simmering water to poaching and the benefits of steaming. We will get into a personal favourite, braising the process of slowly tenderizing a protein to bring about a tender juicy product. These are some examples of moist heat cooking methods, the process in conducting heat through a liquid, i.e. water, which we will dive in to more deeply in this episode. Dry heat Method on the other hand is the transfer of heat without moisture that is by using hot air, hot metal, radiation or hot fat. Great examples of these are baking, grilling, broiling, sautéing or deep frying. Hope you enjoy and learn while listening to this episode of Edible Valley Food Facts.